Directions:

1. Preheat a grill to medium-high. Lightly brush the zucchini, bell peppers, portobellos and red onion with 3 Tablespoons olive oil; season with salt and pepper. Cover and grill, turning once, until charred, about 8 minutes. Transfer to a plate to cool. Chop into 1/2-inch chunks.

2. In a large saucepan, heat remaining 1 Tablespoon olive oil over medium heat. Add garlic and jalapeños and cook for 1 minute. Add the black beans and heat through. Stir in grilled vegetables and chili powder; season with salt and pepper. Stir in tomato paste and cook for 2 minutes. Stir in the beer and cook until slightly reduced, about 10 minutes. Stir in vegetable broth and simmer over low heat until thickened, about 5 minutes.

3. Divide chili among 4 bowls. Top with cilantro, cheese and sour cream.